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Smoked Honey Pumpkin Pizza

Smoked Honey topped Pumpkin Pizza?! Sign us up. Our good friend and incredible chef Irene Matys (@thespicyolive) has created this mouthwatering pizza perfect for this colour time of year.


Pumpkin Sauce
1 small size cooking pumpkin, skin on, seeds removed and cut into 8 wedges
1 1/2 cup heirloom cherry tomatoes
4 medium garlic cloves, skin on
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tbsp fresh sage, roughly chopped

Caramelized Onions
2 tbsp olive oil
1 large red onion, thinly sliced
1 tbsp balsamic vinegar
1 tsp fresh ground pepper

1 store bought pizza dough
2 tbsp sesame seeds

Pumpkin Sauce
250 g Fior’di latte cheese or fresh mozzarella, cut in 1/4 inch rounds
caramelized onions
8 thin slices Pancetta Coppata (cured pork)
I cup arugula
Rosewood Smoked Honey


Preheat oven to 400 F. Line a large baking sheet with parchment paper.

Place pumpkin wedges, tomatoes & garlic on baking sheet. Toss with olive oil and season with salt and pepper.

Place baking sheeting the oven and roast for 25-30 minutes until pumpkin and garlic have softened. Remove baking sheet from oven and let cool. Using a spoon, gently remove the pumpkin from its skin and and place it in food processor. Remove garlic from its skin and add to food processor. Add tomatoes and fresh sage and puree until creamy. If its to thick, add a 1 tbsp of olive oil. Set aside. (you can always make the sauce the day before and store it in the refrigerator for next day use.

For onions, heat oil over medium heat. Add onions and saute for 8-10 minutes until caramelized. Add balsamic and season with salt and pepper. Cook for an additional minute, remove from heat and set aside.

Preheat your oven to the highest setting, 500-550F or heat your wood oven to 600 F – 650F.

Lightly coat a medium size pizza tray with olive oil or cooking spray to avoid pizza from sticking. Roll out your dough large enough to fit your pizza tray. Lightly brush the edges around your pizza dough with water and sprinkle your sesame seeds around on your crust. The water helps them stick to your dough. Spread out your pumpkin sauce evenly on the pizza. Place on the middle rack of your preheated oven. Bake until crust is slightly golden about 20-25 minutes. Remove from oven and top with cheese slices and caramelized onions. Place back in hot oven and bake for an additional 5-6 minutes until cheese has melted and crust is dark golden and slightly charred. Remove from oven and place on pizza cutting board. Top with pancetta, arugula and a generous drizzly of smoked honey!

SERVINGS 4 | PREP & COOK TIME approx. 1hour & 30 mins

Thanks Irene for sharing this beautiful recipe with us!


Find her full recipe and other stunning creations on her site here.